There's a story my family told of the first time I ate duck. Dad had been invited to go hunting with the neighbor across the street. They bagged a couple and my father roasted ours, and the story goes my parents looked at each other and said "wonder if the kid would like duck?" Put it in front of me and shortly thereafter the place in front of me was a pile of dry bones. Tasmanian Devil- style, I tore through that duck and savored every bit.

My love for duck has never wavered. Unfortunately I am without code geek skills, and without a trust fund, scraping by as I do making it up as I go along. My travel "budget" and we use that term loosely, is going to be reserved for the Seafood Choices Alliance conference in January. Otherwise I WOULD BE HERE:

DUCKFEST!!!

Neal and dinner, er um, duck.

Farmer, chef, and it's generally agreed, good guy, Neal Foley is hosting his annual weekend workshop for those committed to good food. You will learn how to grow it, kill it, cook it and eat it.

This is what you get:

3 workshops with Neal Foley & Kate Hill

Cassoulet- making the classic French the authentic way

Ducks- slaughter to salting

Duck charcuterie: confit, rillettes, pate, & duck prosciutto

2 breakfast, 2 lunches, 2 dinners- all made with the good homegrown food of Claddaugh Farms.